Small dumplings with broth - an unusual recipe

Kitchen appliances and utensils:a bowl, a glass, a rolling board, a long rolling pin, a pan, a sieve, a meat grinder.

Ingredients

Step cooking

1. First of all, we set to cook the broth. To get a delicious saturated fat, we must follow the basic rules: meat should be more than bones; water is taken per 1 kg of meat - 1.5 liters of water; for every liter of water 1 tsp is added. salts; be sure to remove the foam; cook over medium heat.
   
2. While the broth is boiling, we begin to prepare the dough. Sift the flour into a deep bowl. We collect it in a slide. We make a hole in the middle of the flour and pour half a glass of water at room temperature there, break the egg and pour 1/2 tsp. salt. Knead a steep but elastic dough.
   
3. Let the dough stand for 10 minutes. While the dough is resting, prepare the filling for dumplings. To do this, twist a piece of lamb in a meat grinder. Instead of lamb, both pork and beef are suitable. The only thing to consider is fat content, if the meat is too lean, add lard. We clean the onions and grind it with the meat. Salt, pepper the resulting stuffing. Knead well.
   
4. Roll out the dough in a single layer, very thin. We constantly pour flour so that the rolling pin does not stick and the dough does not tear. The finer the dough, the better.
   
5. We cut the dough into strips about 1.5 cm wide. Take a ruler to make it as even as possible. Now cut the squares. They will be very small.
   
6. In each small square with your hand we spread a piece of minced meat the size of a fingertip.
   
7. Take a square with minced meat, connect the opposite corners. Press the edges lightly, but not very much! And then we twist the snail, attracting the corners at the base, and blind them.
   
8. We spread the finished dumplings on a plane well sprinkled with flour.
   
9. We filter the broth and pour in the ready dumplings. Just first put them on a sieve and thoroughly squeeze the excess flour. Pour in the "secret ingredient" - 10-15 ml of saffron tincture and, stirring, bring to a boil. Stir and cook another 5-7 minutes.
   
10. Pour the finished broth with dumplings into plates and pour half a teaspoon of dried mint on the floor - another “secret ingredient”. Enjoy your meal!
    

Video recipe

Want to see how easy it is to make small dumplings from professionals? Then turn on the video rather and enjoy watching the process of cooking such an unusual dish. Learn the secrets of Azerbaijani cuisine.

In Azerbaijani cuisine, small dumplings cooked in chicken broth are called the beautiful word "dyushbara." A good housewife in a tablespoon should fit at least 5-7 such dumplings. Try it and you cook such an unusual dish for your loved ones. Children will definitely be delighted with him! And the rest will not refuse.